Tropical Tarts with Coconut Crust
  • 1/4cup date sugar
  • 1/3cup whole-wheat pastry flourOR 1-to-1 gluten-free flour blend
  • 3tablespoons coconut flour
  • 1cup unsweetened grated dried coconut
  • 1/3cup coconut oil
  • 1/8teaspoon salt
  • 1 1/2tablespoons water
  • 1/4teaspoon lemon juice
  • 1/2cup Yogurt Cream (see “Build a better tart”)
  • 1/2-1tablespoon grated fresh ginger
  • 1 fresh mango, cut into 1/4-inch pieces
  • 1cup fresh pineapple, cut into 1/4-inch pieces
  • 1 kiwi, peeled, cut crosswise into 1/8-inch slices
  • 2tablespoons Citrus Glaze (see “Build a better tart”), warmed
  • Edible pansiesfor garnish
  1. In a food processor, combine sugar, flours, grated coconut, coconut oil, and salt. Process 15—20 seconds, until mixture looks like wet sand. While machine is running, add water and lemon juice; process until mixture forms a ball. Press into individual tartlet shells, or a 9-inch tart or springform pan and 1 inch up the sides. (If making ahead, wrap in foil and freeze.)
  2. Preheat oven to 400°. Place tart pan(s) on a baking sheet and bake for 10 minutes. Remove from oven and prick with a fork. Bake 5—10 more minutes or until golden brown. Cool completely on a rack.
  3. When cool, remove pan sides and place on a serving plate. Mix Yogurt Cream with ginger; spread on crust. Arrange mango, pineapple, and kiwi in alternating rings. Brush with glaze. Garnish and serve.
Recipe Notes
Nutrition Facts
Tropical Tarts with Coconut Crust
Amount Per Serving
Calories 185
% Daily Value*
Cholesterol 1mg 0%
Sodium 39mg 2%
Total Carbohydrates 22g 7%
Dietary Fiber 3g 12%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 185 cal, 50% fat cal, 11g fat, 9g sat fat, 1mg chol, 2g protein, 22g carb, 3g fiber, 39mg sodium